Growing and Using Horseradish

Overview: Horseradish (Armoracia rusticana), a member of the mustard family, originates from southeastern Europe. It is widely grown for its pungent, fleshy roots. Grated horseradish, often mixed with vinegar and spices, is a popular seasoning that adds a distinctive kick to dishes.

Planting Horseradish

Choose a location with loose, well-prepared soil that is as free of weeds as possible. For large, flavorful roots, enrich the soil with plenty of organic matter, such as Ferti-lome ‘Ultimate’ potting soil, and maintain consistent moisture throughout the summer. Feed the plant a few times each spring using Ferti-lome ‘Tomato and Vegetable Food.’

Space horseradish plants 10–12 inches apart in rows about three feet apart. Plant root sections with the flat end up and the slanted end down at a 45° angle, burying the flat end about 2 inches below the soil surface. The initial size of the root does not determine the ultimate size of the plant.

Harvesting Horseradish

Roots are best harvested the spring after planting, though established plants can be dug up year-round. For optimal freshness, harvest only what you need, starting from the outer edges of the clump.

When preparing horseradish, wash, peel, and dice the roots in a well-ventilated area, if its not well-ventilated, a strong aroma can and will bring tears instantly! Place the root in a blender or food processor with a small amount of water and a couple of ice cubes. Grind to your desired consistency. Adding vinegar or lemon juice stops the enzyme reaction that creates the root’s heat, so adding vinegar immediately will produce a milder horseradish.

Because horseradish quickly loses its pungency if exposed to air or stored improperly after grinding, it’s best added near the end of cooking to preserve its flavor.

Tips and Uses

Horseradish is most commonly used as a condiment or in sauces for a spicy kick. Only the root is edible. Its aroma and bite are minimal until grated or ground, at which point volatile oils called “isothiocyanates” are released. Vinegar halts this reaction and stabilizes the flavor.

This plant is extremely vigorous and can thrive in almost any garden. Due to its coarse, spreading nature, it’s best planted in a less prominent location where it can expand freely.

Creamed Horseradish Recipe

The ideal time to make creamed horseradish is summer or autumn. Use a large, healthy root.

Ingredients:

• 3 tbsp grated horseradish

• ½ tsp prepared mustard

• 3 tbsp double-thick cream

• Pinch of sugar

• Pinch of salt

• Shake of pepper

• 1 tbsp white vinegar

Method:

1. Whip the cream (if not already thick) and mix with mustard, sugar, salt, and pepper.

2. Stir in grated horseradish and vinegar.

3. Chill before serving.